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September 16, 2025
Churro Cheesecake Bars Recipe
Churro cheesecake bars deliver delicious fusion results topped with cinnamon sugar and cut into convenient bars for sweet and creamy treats that combine two beloved dessert traditions. This innovative preparation transforms churro flavors into shareable format while the cheesecake base provides rich creaminess. The cinnamon sugar topping maintains churro authenticity while the bar format makes these perfect for parties and casual entertaining.
This delicious churro cheesecake is topped with cinnamon sugar and cut into bars for a sweet and creamy treat. Serve with Mexican cajeta or dulce de leche for extra caramel flavor.
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
24
Yield:
24 cheesecake bars
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These churro cheesecake bars are rich, decadent, sweet, and shockingly simple to make. Recipe developer Sarah Brekke suggests serving the churro cheesecake bars after a meal or with a cup of coffee.
Churro Cheesecake Bar Ingredients
These are the ingredients you’ll need to make this churro cheesecake bar recipe:
- Sugar : Start with ½ cup of white sugar.
- Cinnamon : A tablespoon ground cinnamon lends warmth.
- Cream cheese : You’ll need two packages of brown sugar and cinnamon spreadable cream cheese.
- Egg : An egg gives the filling moisture and helps find it together.
- Vanilla : Two teaspoons of vanilla extract add a depth of flavor.
- Orange zest : Orange zest is optional, but it gives the filling welcome brightness.
- Crescent sheets : Refrigerated crescent sheets are the convenient crust.
- Butter : Melted butter adds richness and gives the sugar something to adhere to.
- Cajeta : Cajeta (Mexican caramel) is optional, but it’s the perfect finishing touch.
How to Make Churro Cheesecake Bars
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make churro cheesecake bars:
- Sprinkle the bottom of a prepared pan with sugar and cinnamon.
- Place a crescent sheet in the pan.
- Make the filling, then spread it over the crescent sheet.
- Top with the remaining crescent sheet, then pour melted butter over the top.
- Sprinkle with the remaining sugar and bake until golden brown.
Test Kitchen Tips
This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier:
- If you can’t find cream cheese spread with brown sugar and cinnamon in it, substitute two 8-oz. packages cream cheese and beat 1/2 cup packed brown sugar and 1 tablespoon ground cinnamon into the cream cheese with the vanilla and, if using, orange zest. That will help lend the churro flavor to these cheesecake bars.
- “If you end up with the perforated crescent rolls instead of the crescent sheets, just roll it out like normal and then pinch together the perforation marks to create a nice strong sheet,” according to Sarah.
How to Store Churro Cheesecake Bars
Store the tightly covered churro cheesecake bars in the refrigerator for up to three days.
Can You Freeze Churro Cheesecake Bars?
Yes, churro cheesecake bars can be frozen for up to three months. Thaw in the refrigerator overnight.
Editorial contributions by Corey Williams
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Ingredients
cooking spray
1/2 cup white sugar
1 tablespoon cinnamon
2 (7.5-ounce) packages brown sugar and cinnamon spreadable cream cheese, softened
1 large egg
2 teaspoons vanilla extract
1 teaspoon orange zest (optional)
2 (8-ounce) packages refrigerated crescent sheets (2 sheets)
1/4 cup salted butter, melted
2 tablespoons cajeta (Mexican caramel), warmed (Optional)
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13×9-inch baking pan with cooking spray.
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Combine sugar and cinnamon in a small bowl. Sprinkle ½ of the sugar mixture evenly in the bottom of the pan.
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Place one crescent sheet in the pan, trimming to fit as needed.
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To make the filling: Beat cream cheese, egg, vanilla, and orange zest together in a medium bowl with an electric mixer on medium speed until smooth.
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Spread cream cheese filling evenly over crescent crust in pan.
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Gently lay the remaining crescent sheet over the filling.
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Pour melted butter over the top.
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Sprinkle remaining sugar mixture evenly over top.
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Bake until golden brown, about 30 minutes. Cool slightly. Cut into bars. Serve warm or chill and serve within 24 hours. If desired, drizzle with Cajeta just before serving.
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Nutrition Facts (per serving)
| 167 | Calories |
| 12g | Fat |
| 13g | Carbs |
| 3g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 167 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 7g | 34% |
| Cholesterol 42mg | 14% |
| Sodium 151mg | 7% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 1g | 2% |
| Total Sugars 7g | |
| Protein 3g | 5% |
| Vitamin C 0mg | 0% |
| Calcium 29mg | 2% |
| Iron 0mg | 2% |
| Potassium 48mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
